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INTERNAL AUDITOR TRAINING

ISO 22000:2018 Food Safety Management System Internal Auditor

This course helps participants understand ISO 22000:2018 requirements and develop skills to plan, conduct, report on and follow up internal audits of a Food Safety Management System (FSMS), following ISO 19011:2026 guidance. It focuses on hazard analysis, prerequisite programmes and the effectiveness of control measures to support food safety throughout the supply chain.

Standards and guidance
Food Safety Management System: ISO 22000:2018
Guidelines for auditing management systems: ISO 19011:2026
Training focus: FSMS requirements · Hazard control · Audit evidence
PRP OPRP CCP

Course objectives

  1. Understand the structure and requirements of ISO 22000:2018 and the relationship between prerequisite programmes, hazard analysis and the hazard control plan.
  2. Understand auditing principles, audit programme management and the steps in conducting management system audits, following ISO 19011:2026 guidance.
  3. Practise planning, developing checklists, collecting evidence, documenting findings and preparing FSMS internal audit reports.
  4. Develop skills in interviewing, on-site observation, record analysis and corrective action follow-up to conduct objective audits and support FSMS improvement.

Who should attend

  • Management personnel
  • Food safety and QA/QC personnel, and food safety team members
  • Production, technical and process control personnel
  • Purchasing, warehousing, logistics and food service personnel
  • Internal audit team members
  • Personnel seeking to develop internal auditing competence

Key areas of focus when auditing an FSMS

Scope and communication in the food chain:Review the FSMS scope, legal and customer requirements, and food safety communication with relevant parties.
Prerequisite programmes (PRPs):Examine hygiene conditions, infrastructure, suppliers, pest control and cross-contamination prevention appropriate to the operations.
Hazard analysis and control:Cross-check process flow diagrams, hazard analysis and OPRP/CCP categorisation; review action criteria, critical limits and monitoring records.
Validation, monitoring and verification:Distinguish between evidence of the ability to control hazards, operational monitoring results and activities that verify implementation.
Traceability, emergency response and product recall:Review traceability capabilities, emergency response, the handling of potentially unsafe products and recall effectiveness.
FSMS effectiveness and improvement:Evaluate achievement of objectives, analysis of verification data, management review and the effectiveness of corrective actions.

Course content

Select each section to expand or collapse its content.

01Overview of FSMS and ISO 22000:2018
  • The purpose and benefits of an FSMS; the role of communication, prerequisite programmes and HACCP principles.
  • The structure of Clauses 4 to 10 and the PDCA cycle at system and operational levels.
  • Distinguishing organisational risks and opportunities from operational food safety hazard analysis.
  • The role of internal audits; an update on ISO 22000:2018/Amd 1:2024 concerning climate change considerations.
02FSMS requirements, hazard analysis and the control plan
  • Context, scope, leadership and objectives; resources, food safety team competence, communication, documents and records.
  • Prerequisite programmes (PRPs) appropriate to the sector and operations; hygiene, allergen control and cross-contamination prevention.
  • Product information, intended use, process flow diagrams and on-site confirmation; identification and assessment of significant hazards.
  • Selection of control measures; operational prerequisite programmes (OPRPs), critical control points (CCPs), action criteria and critical limits.
  • OPRP/CCP monitoring, corrections and corrective actions; control of potentially unsafe products.
  • Validation, monitoring and verification; control of measuring equipment and updating the FSMS.
  • Traceability, emergency response and product recall; performance monitoring, management review and improvement.
03Auditing principles and process following ISO 19011:2026
  • Auditing principles, objectivity and auditors' professional behaviour.
  • Managing an audit programme and the steps in conducting an audit.
  • Defining audit objectives, scope, criteria and methods using a risk-based approach.
  • Roles, responsibilities and competence requirements of audit team leaders and members.
04Planning and preparing for internal audits
  • Reviewing the FSMS scope, process flow diagrams, hazard analysis, PRPs and the hazard control plan.
  • Developing audit plans, assigning tasks and scheduling audits to suit production shifts, areas and process stages.
  • Developing checklists based on standard requirements, processes, hazards and applicable control measures.
  • Preparing record sampling plans, interview questions and hygiene requirements for access to production areas.
05Conducting audits and documenting findings
  • Conducting opening meetings, interviews and on-site observations, and comparing records with actual practices.
  • Collecting evidence on PRPs, OPRP/CCP monitoring, verification, traceability and recall within the audit scope.
  • Evaluating FSMS conformity and effectiveness; reviewing evidence of hazard control and the handling of deviations.
  • Clearly documenting findings and nonconformities based on requirements and evidence; promptly communicating identified food safety risks.
06Reporting, audit follow-up and auditor skills
  • Consolidating results, presenting audit conclusions and conducting closing meetings.
  • Preparing clear, consistent reports and ensuring that evidence is traceable to products, batches or process stages.
  • Following up corrections and root cause analysis, and verifying the effectiveness of corrective actions.
  • Developing communication, questioning, listening and analytical skills, and handling audit situations.

Training methods

The course combines theory with practical exercises to help participants apply their knowledge to internal auditing.

Lectures with food safety scenarios from production and service operations.
Group discussions, analysis of hazard records and evidence of PRP/OPRP/CCP controls.
Exercises in planning and developing FSMS audit checklists.
Practice in interviewing, documenting findings and preparing audit reports.

Trainers

Our trainers are professionals with experience in food safety management and management system auditing in businesses. Training focuses on FSMS auditing methods, analysis of hazard control evidence and sharing practical case studies.

ISO 22000:2018 Internal Auditor Training

Contact GIC Vietnam for advice on course schedules, training formats and a programme tailored to your organisation's needs.

GIC VIETNAM
12F, 14 Lang Ha Building, Ba Dinh, Hanoi
Tel: 024.6275 2268 · Email: tuandm@gicvn.vn
Ho Chi Minh City Office: R502, 160 Nam Ky Khoi Nghia · Tel: 028.3930 7936
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